Best Cinnamon Roll Recipe
This post may contain affiliate links. Please read my disclosure policy.
These easy homemade cinnamon rolls are the best I’ve ever tasted! They are soft and delicious with a classic cinnamon swirl and topped with cream cheese frosting! This cinnamon roll recipe includes options for making ahead and baking fresh the next morning and freezing them for later!
This classic, homemade cinnamon roll recipe is a definite family favorite! It is my husband Bart’s recipe. He took his mother’s prized cinnamon roll recipe and tweaked it to make the perfect cinnamon rolls I’ve ever tasted. They are made from scratch, soft, fluffy, and tender, and they have the perfect ratio of cinnamon with just the right amount of frosting on top!
Table of Contents
- Here’s Why You’ll Love These Easy Cinnamon Rolls
- How to Make the Best Cinnamon Rolls
- Key Ingredients to Use for the Dough
- Other Ingredients Needed for the Dough:
- Mixing the Yeast Dough
- Rolling the Dough
- 3-Ingredient Cinnamon Roll Filling
- Cut the Cinnamon Roll Dough
- Recipe Tip
- Bake and Frost the Cinnamon Rolls
- Storage Tips
- Variations
- Frequently Asked Questions
- More Favorite Baking Recipes
- Cinnamon Roll Recipe
Here’s Why You’ll Love These Easy Cinnamon Rolls
- Easy recipe for beginners. This easy recipe is perfect for beginning bakers with my step-by-step photographs and success tips!
- Traditional, classic cinnamon rolls. Everyone loves these tender, soft and fluffy cinnamon rolls with their classic gooey cinnamon swirl and creamy frosting!
- Great make-ahead, freezer-friendly recipe. Perfect for making ahead and baking the next day or freezing to reheat and serve later! So many options!
How to Make the Best Cinnamon Rolls
Every time Bart made his cinnamon rolls and shared them with family and friends, he would always get requests for the recipe or for him to start selling them! ♥️ Bart shared his recipe when I first started this website way back in 2010, and it has been loved by many ever since! We’ve updated the photographs, included a video, and added some success tips to help you as you make them as well!
Key Ingredients to Use for the Dough
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
The most important tip for successful cinnamon rolls: The Yeast!
So many people have written to say that they have been intimidated by working with yeast. There are a few tips to remove any fear you may have.
- Type of yeast. You can use active dry yeast or instant yeast in this recipe. Active dry yeast requires proofing and may take slightly longer to rise than instant yeast. Instant yeast has smaller particles, and it doesn’t require proofing. It can be mixed directly into dry ingredients as well.
- Freshness. You’ll want fresh yeast for the best rise in your cinnamon rolls. Check the expiration date on your yeast container or packet to make sure that it is in date. I generally like to purchase fresh yeast right before the holiday season to know my yeast is as fresh as possible before our holiday baking begins! 🙂
- Temperature. We sprinkle our yeast, along with a little sugar to feed the yeast, over milk that has been heated to 110º F. We like to check the temperature with an instant-read thermometer to make sure that it is at that temperature before adding our yeast. A temperature of more than 110º F will kill the yeast.
- Proof. If using active dry yeast, you’ll proof your yeast. If using instant yeast, skip this step. Once your active dry yeast and sugar are added to the warmed milk, it will begin to bubble and froth. This is proof that your yeast is active and will cause the dough to rise when baked.
Other Ingredients Needed for the Dough:
Milk: I recommend using whole milk for the best cinnamon rolls. You can also use half and half, buttermilk, non-dairy milk, and 2% milk. Remember that your milk must be heated to the proper temperature to encourage and not kill your yeast.
Sugar: Granulated sugar is needed to feed the yeast in the dough and also lends flavor and structure to the recipe.
Butter: You can use salted or unsalted butter. I tend to keep salted butter on hand more than unsalted and use it with great success.
Salt: The salt enhances the flavor of the dough.
Eggs: This recipe uses two large eggs. I recommend having them at room temperature for easier mixing into the dough.
Flour: Flour provides the structure for the dough. We use all-purpose flour for this dough. If you use a whole-wheat or other flour combination, the baked cinnamon rolls may be a bit denser or chewier and not as tender as with all-purpose flour.
The recipe calls for 4 1/2 cups of flour, but you should note that the amount of flour in any yeast dough recipe may need to be adjusted slightly depending on the weather, humidity, etc. We generally use 4 1/2 cups of all-purpose flour but may need to add a bit more, a tablespoon at a time, for the dough to form the perfect yeast dough ball. The dough should be tender, smooth, and resilient.
Mixing the Yeast Dough
This recipe does not require a stand mixer to make delicious cinnamon rolls, although you certainly can use one if you prefer. You can easily mix the yeast dough by hand or with a stand mixer. Either method works well.
To mix by hand: This is the method we show in our tutorial video below.
Add the yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into the yeast mixture. Gently mix until well combined.
To use a stand mixer: Add the yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, fit the mixer with a dough hook to mix the melted butter, salt, eggs, and flour well combined, forming a soft and sticky dough ball in about 6 – 8 minutes.
Then, turn the dough onto a lightly floured surface and knead by hand until the dough is soft, tender, and resilient.
Form the dough into a ball and place it into a buttered glass or metal bowl. Cover lightly with a clean kitchen or tea towel and store in a warm place free from draft to allow it to double in size.
Rolling the Dough
Once the dough has doubled in size, turn it out onto a lightly floured surface and roll the dough into a rectangle until it is about 1/4-inch thick.
To make it easier to handle the dough, you can also divide the dough in half and repeat the steps for each half of the dough.
3-Ingredient Cinnamon Roll Filling
The delicious filling is the hallmark of a perfect cinnamon roll! It gives it all of the flavor! So, don’t skimp on the filling! For the cinnamon roll filling, you’ll need just three ingredients:
Butter: Using very soft butter that is at room temperature is perfect for the filling. It will easily spread onto your cinnamon roll dough without pulling the dough. This is one of the most important steps to the BEST cinnamon rolls, I think. If you need it, you can use my How to Soften Butter tips!
Brown Sugar: We love to use dark brown sugar for the filling for the classic cinnamon roll flavor and the additional richness it gives these rolls! You can use light or dark brown sugar based on your personal preference.
Cinnamon: Fresh ground cinnamon adds so much flavor to this recipe. Make sure yours is fresh and fragrant! It is the signature flavor of these rolls!
Cut the Cinnamon Roll Dough
Roll the dough and then cut it into 1-inch slices. We use about a foot of non-coated, non-flavored dental floss to cut our dough easily. Slide the floss or thread under one end of your rolled dough and quickly pull the two ends of the floss together to cut the dough. If you do not have it, you can also use a very sharp knife to slice your dough.
Place into a buttered, rimmed baking sheet or two buttered 9×13 baking dishes.
Cover with a kitchen or tea towel and let rise for the second rise, about 30 minutes.
Recipe Tip
Use non-coated, non-flavored dental floss to cut through the dough easily and cleanly!
Bake and Frost the Cinnamon Rolls
Bake the rolls: Once the dough has risen, bake the cinnamon rolls until they are slightly golden brown while still soft and tender, about 15-20 minutes. Take care not to overbake your rolls.
While they are baking, prepare your frosting.
For the frosting: We prefer to use our favorite cream cheese frosting. To make it, you’ll need softened butter, confectioner’s sugar, cream cheese, vanilla extract, and salt. Mix all together until creamy, light, and fluffy. Spread on top of the slightly warm cinnamon rolls with the frosting. The frosting will seep into the warm rolls to make them even more scrumptious!
Storage Tips
Make Ahead Cinnamon Rolls
I love make-ahead cinnamon rolls! While they aren’t challenging to make, it is wonderful to have the make-ahead option during the busy holiday season or even for a simple weekend breakfast or brunch!
Baked Make-Ahead Cinnamon Rolls: These cinnamon rolls keep well on the counter for up to 3 days. Simply cover them and keep them in a cool, dry place.
Unbaked Make-Ahead Cinnamon Rolls: I am often asked if you can keep the unbaked cinnamon rolls in the refrigerator overnight and then bake them the following day. Yes! You sure can! We love to prepare them on Christmas Eve and then bake them fresh on Christmas morning!
To do this, simply skip the second rise of the dough, cover them tightly, and refrigerate. Then, bake them fresh when you plan to serve them. They will last in the refrigerator for up to 3 days but are best cooked within 48 hours.
When ready to bake, remove them from the refrigerator as your oven is preheating, and then bake, frost, and serve!
How to Freeze Cinnamon Rolls
Cinnamon rolls freeze perfectly in a couple of different ways.
To freeze unbaked cinnamon rolls. Place the cut rolls into buttered, freezer-safe pans and cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and place in the refrigerator to thaw. Once defrosted, bake as directed and frost.
To freeze baked cinnamon rolls, frosted or unfrosted. Bake as directed. Let them cool completely and store a freezer-safe container or bags. Freeze for up to 3 months. To serve, allow them to thaw in the refrigerator. Heat the rolls in a 300º F oven or microwave until warmed as desired.
Variations
Cinnamon Rolls with Raisins – Raisins are optional for the filling. If you are dividing the dough, it is excellent to make some with raisins and some without depending on personal preference.
Here’s Bart’s Cinnamon Roll Recipe. I think you are going to love them!
Frequently Asked Questions
We use all-purpose flour for cinnamon rolls. It results in a tender yet sturdy dough that makes such delicious cinnamon rolls!
You can use active dry yeast or instant yeast. If using active dry yeast, it will need to proof.
Regardless of the type of yeast, make sure that it is fresh.
More Favorite Baking Recipes
Cinnamon Roll Recipe
Ingredients
Cinnamon Roll Dough:
- 1 cup warm milk, 110º F
- 2 1/4 teaspoons yeast, (1 yeast packet)
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 teaspoons Kosher salt
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour + a little for handling, adjust flour as needed for humidity by adding 1 tablespoon at a time as needed for the dough to be soft, tender, and resilient.
Cinnamon Roll Filling:
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/2 cup butter, softened
Cinnamon Roll Frosting:
- 1/2 cup butter, softened
- 1 1/2 cup confectioners sugar
- 1/4 cup cream cheese, softened
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon Kosher salt
Instructions
Cinnamon Roll Dough:
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.
Cinnamon Roll Filling:
- Place dough on a large lightly floured surface and roll to a 1/4 inch thickness. Spread softened butter over the top of the dough.
- Stir together the brown sugar and cinnamon and sprinkle generously all over the buttered dough.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly buttered baking sheet pan or into two buttered 9×13 baking dishes.
Baking and Icing:
- Preheat oven to 400º Fahrenheit.
- Allow rolls to rise for 30 minutes.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 15-20 minutes.
- While cinnamon rolls are baking, prepare cream cheese frosting by creaming together butter, confectioner’s sugar, cream cheese, vanilla and salt.
- Remove cinnamon rolls from the oven and allow to cool slightly.
- Spread frosting generously over rolls while they are warm.
Notes
Storage Tips:
Make Ahead Cinnamon Rolls
I love make ahead cinnamon rolls! While they aren’t challenging to make, it is wonderful to have the make-ahead option during the busy holiday season or even for a simple weekend breakfast or brunch! Baked Make-Ahead Cinnamon Rolls: These cinnamon rolls keep well on the counter for up to 3 days. Simply cover them and keep them in a cool, dry place. Unbaked Make-Ahead Cinnamon Rolls: I am often asked if you can keep the unbaked cinnamon rolls in the refrigerator overnight and then bake them the following day. Yes! You sure can! We love to prepare them on Christmas Eve and then bake them fresh on Christmas morning! To do this, simply skip the second rise of the dough, cover them tightly and refrigerate. Then bake them fresh when you plan to serve them. They will last in the refrigerator for up to 3 days but are best cooked within 48 hours. When ready to bake, remove them from the refrigerator as your oven is preheating, and then bake, frost, and serve!How to Freeze Cinnamon Rolls:
Cinnamon rolls freeze perfectly in a couple of different ways. To freeze unbaked cinnamon rolls. Place the cut rolls into buttered, freezer-safe pans and cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and place in the refrigerator to thaw. Once defrosted, bake as directed and frost. To freeze baked cinnamon rolls, frosted or unfrosted. Bake as directed. Let them cool completely and store a freezer-safe container or bags. Freeze for up to 3 months. To serve, allow them to thaw in the refrigerator. Heat the rolls in a 300º F oven or microwave until warmed as desired.Variations
Cinnamon Rolls with Raisins – Raisins are optional for the filling. If you are dividing the dough, it is excellent to make some with raisins and some without depending on personal preference.Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2010.
Thanks for this recipe. I made 2 double batches. I like to give homemade cinnamon rolls for neighbor gifts so they can treat themselves (if they make it until) Christmas morning. I make them on the 24th. I place them in an 8.5 in round aluminum disposable pan. Perfect for a family.
I found that these were delicious and the dough was exceptionally easy to work with. My last batch I put in the fridge after roll and cut. I just pulled them out, so they will rise and I will bake them and take them to brunch.
I modify the frosting to use espresso and maple syrup. This is a wonderful base recipe that allows one to add other nuances to call it their own.
Hi There, Can I get these ready to bake sitting in the pan, and keep them in the fridge overnight?
I am planning to make them christmas morning and would rather just warm up the oven and throw them in there to cook.
Thanks!
I just pulled mine out of the fridge. There are several overnight recipes that allow for prep after first rise and then put in fridge and do final prep. I’m hoping that my results are excellent as I’m taking them for a brunch today.
I’m making these tonight. After rolling and cutting, i waited the 30min for it to rise again, but it’s taking a long time to rise back up. Did i do something wrong?
Lenny–my overnight (after first rise and final prep before 2nd rise) did exceptionally fine. Cover the prepped rolls as airtight as possible and place in fridge. Take out of fridge, cover with moist towel and place in a warm spot for second rise. Mine were perfect, and I appreciated the two step process which made it easy to stage these.
Couple of questions to these delicious rolls.
Know a lot of recipes call for butter but Marg is used. Did you use butter?
It calls for Kosher salt. I have used low salt substitute for years would this
really make be problem ?
Thank your husband for allowing you to share his secret recipe;-)
Love the idea of brown sugar. I have always used regular white sug.
Hi Zoe,
We do use butter and not margarine in our cinnamon rolls and in all of the recipes that call for butter on the website. I’ve not used a salt substitute in this recipe, so I can’t answer from personal experience. Do let me know how it works for you if you make it with it though. I know sodium can be a concern for others who might benefit from your experience as well. I hope you enjoy them! xo
Just made these for the first time and they are beyond delicious! Thanks for sharing this recipe. Is it plausible to make the dough the night before and then complete the rest of the recipe the following morning?
Hi Kelly,
We’ve tried that before and honestly, the end result isn’t as good as if you’ve made them as directed. We found that they were a little tougher and just not as good. If you need to make them ahead of time, I would recommend using the make ahead instructions for the freezer and then reheat them. I hope that helps!
What kind of yeast do you use? Active? Instant?
Thanks!
Hi Victoria – I use Red Star Platinum Instant Yeast. Thanks!
I am curious as to how thick you cut your cinnamon rolls for them to proof the second time? I only ask because I was only able to get 18 rolls if I cut them carefully. Granted this is my first time making cinnamon rolls, and I added 1 cup of chopped pecans and they sure do look wonderful already. Thank you for the recipe and I will definitely use this recipe again!!!
These cinnamon rolls look amazing and I am thinking of serving them on Boxing Day morning for my guests. Do you think I would be able to make these Christmas Eve and freeze or refrigerate these for that length of time?l
Hi Gail,
These cinnamon rolls make a delicious make ahead recipe! Here’s how I like to make them ahead of time. I bake as directed in the recipe and then let the baked cinnamon rolls cool completely. Then, I wrap them well with plastic wrap followed by foil. To serve, I thaw them in the refrigerator overnight. Then, I remove both wraps, and reheat in a 300°F oven for about 10 minutes until they are warmed through. Once they are warmed throughout, I frost them while still warm. I hope you enjoy them! xo
Mine turned out rather dense… I misread to knead lightly and just kneaded normally. Could that be why?
That could be what happened Lindsay. I hope you enjoy them if you give them another try. Thanks so much!
I made these yesterday and they are quite simply the PERFECT Cinnamon Roll, as promised. I got busy with another project during the second rise, and left them for about three 1/2 hours – which could only have added to their light fluffiness!! I think it also bodes well for the idea of making these the night before and letting them rise overnight for baking in the morning. The icing also is wonderful, and makes enough for a generous schemer on each of the rolls. This is THE Perfect Cinnamon Roll recipe – don’t bother searching further; your quest has ended!! Make these tonight!!
Oh, and I also added raisins to mine – lovely! Thank you for sharing your family recipe – total Keeper!!!
How many inches should the rectangle be and how many rolls should you get?
The yield is 24 rolls when rolled to a 1/4 inch thickness. Enjoy! Thanks!
Hi, I’m a bit confused about the mixer method with the dough hook. I only see two steps for the dough making in the instructions yet the mixer method refers to steps 1-5. Am I missing something? This recipe looks amazing & I can’t wait to try them!
I am sorry this part was confusing to you. I appreciate you letting me know so that I can correct it.
In Step 1, once the yeast has proofed, you can start using the dough hook. Then in Step 2, you would knead the dough for 6 to 8 minutes using the dough hook instead of kneading by hand on a floured surface. I hope you enjoy these! They are truly a family favorite! Thanks so much! xo